Saturday, April 19, 2008

Fish Cakes

  • 2 cans (6 oz. each) light tuna in water, drained, flaked
  • 1 pkg. (6 oz.) Stuffing Mix for Chicken
  • 1 cup Shredded Mild Cheddar Cheese
  • 1/2 cup shredded carrots
  • 1/3 cup Mayonnaise
  • 2 Tbsp. Sweet Pickle Relish
  • 3/4 cup water
  1. MIX all ingredients. Cover and refrigerate 10 min.
  2. HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
  3. COOK 3 min. on each side or until golden brown on both sides, turning over carefully.

Healthy Living
Save 60 calories and 8 grams of fat per serving by preparing as directed with Shredded Reduced Fat Cheddar Cheese and Light Mayonnaise.

Substitute 1 cup Shredded Mozzarella Cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the Cheddar cheese, carrots and pickle relish.

How to Prevent Fish Cakes from Falling Apart
Shape patties as directed; cover and refrigerate at least 1 hour to help firm them up before cooking.

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